About Cabbage

Cabbage (Brassica oleracea cultivars ) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. 

Nutritional Facts of Cabbage

In cabbage, researchers have discovered nearly 20 different flavonoids and 15 different phenols, all of which have antioxidant activity. This impressive list of antioxidant phytonutrients in cabbage is one of the main reasons why a growing number of studies link cabbage consumption to a lower risk of several cardiovascular diseases.

Benefits of Cabbage

Cabbage, particularly red cabbage, appears to increase levels of beta-carotene, lutein, and other antioxidants that protect the heart. It also aids in the reduction of “oxidised” LDL, which has been linked to artery hardening. It can also help prevent heart disease because it reduces inflammation.

Storage & Uses of Cabbage

Refrigerate the entire head of cabbage in a plastic bag for up to a week, or two weeks if it is fresh from the garden. But keep in mind that the flavour and odour will become stronger as it ages.

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